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Mansfield pudding

Currant and custard bread pudding on blue and white plate. Small bowl with serving of pudding topped with cream with silver spoon. Napkin. Small silver jug of cream. White tablecloth.

This recipe appears in Mrs Beeton’s Book of Household Management but there is no indication as to its origins. The original recipe uses beef suet, but this gives it a rather unpleasant beefy taste. I recommend using vegetable suet.

Equipment

  • 600ml oven proof pudding basin
  • Weighing scales
  • Measuring jug
  • Large saucepan
  • Cling film
  • Kitchen foil

Preparation method

  • Preheat oven to 170C/325F/gas 3.
  • Grease the pudding basin with butter and place a buttered disc of baking paper in the bottom of the basin. This is to ensure the top of your pudding won’t stick when you turn it out.
  • Place the milk in the saucepan and bring to the boil.    
  • Immediately remove from the heat and add the breadcrumbs.
  • Mix thoroughly, cover with clingfilm and leave for 15-20 minutes.
  • Beat the breadcrumb mixture with a fork and add the caster sugar and beat again.
  • Stir in the suet, flour, currants and nutmeg and stir in.
  • Add the beaten eggs, brandy and cream. Beat thoroughly for a couple of minutes.
  • Pour into the prepared pudding basin and cover with kitchen foil.
  • Place in the oven and bake for 1 ¼ hours.
  • Turn out onto a serving dish and scatter with a little caster sugar.

Tip: To make breadcrumbs, the best way is to place chunks of bread into a blender and whizz. You may need to turn the blender off occasionally and push the bread pieces down with a wooden spoon.

Victorian

Serves:
6
Prep Time 40 minutes
Cook Time 1 hour 15 minutes
Total Time 1 hour 55 minutes

Ingredients

  • 300 ml whole milk
  • 75 g fresh white breadcrumbs
  • 50 g caster sugar
  • 75 g vegetable suet
  • 1 tbsp flour
  • 100 g currants
  • ¼ tsp grated nutmeg
  • ¼ tsp salt
  • 2 medium eggs, beaten
  • 1 tbsp brandy
  • 2 tbsp cream

Nutrition

Nutrition Facts
Mansfield pudding
Serving Size
 
128 g
Amount per Serving
Calories
284
Percent of Daily Value*
Fat
 
17
g
26
%
Saturated Fat
 
9.1
g
57
%
Cholesterol
 
74
mg
25
%
Sodium
 
235
mg
10
%
Potassium
 
165
mg
5
%
Carbohydrates
 
25
g
8
%
Fiber
 
0.6
g
3
%
Sugar
 
11
g
12
%
Protein
 
8
g
16
%
Calcium
 
79
mg
8
%
Iron
 
0.7
mg
4
%
* Percent Daily Values are based on a 2000 calorie diet.

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Keywords

Currants

© Dr Caroline Gordon 
2025
Illustrations by Chichi Parish